Wednesday, August 19, 2009
Here's my favorite bread recipe that I found a friend uses also. It yields great results and is simple.
Makes 4 1 pound loaves
I cook mine in a preheated cast-iron dutch oven at 425 with the lid on-- it makes the crust super crunchy!
3 cups warm water about 100 degrees
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
plus extra four to dust
1. Combine ingredients quickly and let rise for about 3 hours. No need to knead!
2. Refrigerate overnight.
3. Cut off a one pound chunck and let rise at room temperature for 20 minutes.
4. Preheat oven and cast iron dutch oven at 425 degrees.
5. Drop bread into cast iron dutch oven and cover. Let cook with lid on for 30 minutes.
6. Remove, cool and devour!